Name: Tandoori Turkey
Ingredients: 2 ½ tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp plus 1 teapsoon whole black peppercorns; 1 tbsp ground cardamom; 2 tsp chili powder; 1 tsp dried fenugreek; 1 tsp whole cloves; 1 3"-4" cinnamon stick, broken into pieces; ¼ tsp ajwain seeds; 24 bay leaves, crumbled; 3 tbsp black cardamom pods; 2 ½ tbsp cumin seeds; 2 tbsp black peppercorns; 1 ½ tbsp green cardamom pods; 1 tbsp coriander seeds; 2 tsp ajwain seeds; 2 tsp whole cloves; 1 3"-4" cinnamon stick, broken into pieces; 1 12-14-pound turkey; ¼ cup kosher salt; 5 black cardamom pods; 5 green cardamom pods; 1 tbsp cumin seeds; 1 medium red onion, chopped; 2 celery stalks, chopped; 4 garlic cloves; 4 cups cups (1 quart) plain whole-milk yogurt; ½ cup chopped peeled ginger; ½ cup fresh lime juice; ¼ cup finely chopped garlic

Rating

Yields1 Serving

Tandoori masala

2 ½ tbsp coriander seeds

2 tbsp cumin seeds

1 tbsp plus 1 teapsoon whole black peppercorns

1 tbsp ground cardamom

2 tsp chili powder

1 tsp dried fenugreek

1 tsp whole cloves

1 3"-4" cinnamon stick, broken into pieces

¼ tsp ajwain seeds

Garam masala

24 bay leaves, crumbled

3 tbsp black cardamom pods

2 ½ tbsp cumin seeds

2 tbsp black peppercorns

1 ½ tbsp green cardamom pods

1 tbsp coriander seeds

2 tsp ajwain seeds

2 tsp whole cloves

1 3"-4" cinnamon stick, broken into pieces

Turkey

1 12-14-pound turkey

¼ cup kosher salt

5 black cardamom pods

5 green cardamom pods

1 tbsp cumin seeds

1 medium red onion, chopped

2 celery stalks, chopped

4 garlic cloves

Marinade

4 cups cups (1 quart) plain whole-milk yogurt

½ cup chopped peeled ginger

½ cup fresh lime juice

¼ cup finely chopped garlic

¼ cup paprika

2 tbsp tandoori masala

2 tbsp garam masala

2 tsp chili powder

1 tsp freshly ground black pepper

Tandoori Masala

Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Garam Masala

Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Turkey

Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

Marinade

Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.

Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.

Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.

Transfer to a platter. Let rest for at least 20 minutes before carving.

Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.

Ingredients

Tandoori masala

2 ½ tbsp coriander seeds

2 tbsp cumin seeds

1 tbsp plus 1 teapsoon whole black peppercorns

1 tbsp ground cardamom

2 tsp chili powder

1 tsp dried fenugreek

1 tsp whole cloves

1 3"-4" cinnamon stick, broken into pieces

¼ tsp ajwain seeds

Garam masala

24 bay leaves, crumbled

3 tbsp black cardamom pods

2 ½ tbsp cumin seeds

2 tbsp black peppercorns

1 ½ tbsp green cardamom pods

1 tbsp coriander seeds

2 tsp ajwain seeds

2 tsp whole cloves

1 3"-4" cinnamon stick, broken into pieces

Turkey

1 12-14-pound turkey

¼ cup kosher salt

5 black cardamom pods

5 green cardamom pods

1 tbsp cumin seeds

1 medium red onion, chopped

2 celery stalks, chopped

4 garlic cloves

Marinade

4 cups cups (1 quart) plain whole-milk yogurt

½ cup chopped peeled ginger

½ cup fresh lime juice

¼ cup finely chopped garlic

¼ cup paprika

2 tbsp tandoori masala

2 tbsp garam masala

2 tsp chili powder

1 tsp freshly ground black pepper

Directions

Tandoori Masala

Garam Masala

Turkey

Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

Marinade

Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.

Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.

Transfer to a platter. Let rest for at least 20 minutes before carving.

Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.

Tandoori Turkey

Ingredients Directions